Along the quiet neighborhood of outer Richmond, a small packet of restaurants sits firmly on Balboa Street. Despite a cult following at Shanghai Dumpling King just a few blocks away, Shanghai House surprised customers with amazing food and clean décor. Formerly the chef at Wu Kong, chef/owner Kam Yuen Lu successfully translates a few banquet style dishes in his neighborhood restaurant.

In the twenty six seat restaurant, the ambiance is fit for a cozy dinner with friends. An all glass front allows customer a clear view of Richmond neighborhood. Clean white walls and bright ceiling lights create a minimalist décor allowing the food dishes play center stage. Dishes are served handsomely over a table filled with a scenic nature background.

Shanghainess cooking showcases a tad sweet in taste compared to their regional counterparts. I start off the meal with a few orders of cold plate dishes. Neatly assembled, the vegetarian goose ($4.25) appetizer is a great starter. Tender cake make from many thin layers of tofu skin, with a pan fried crispy top, wraps in a meaty shitake mushroom filling. A slight drizzle of red vinegar provide a tang enhancer. Neatly fanned across the plate, the five spice beef ($4.95) was a disappointment.

The beef lacked flavor and was dry. Served in a bamboo steamer, the pork dumpling (minced pork filling wrapped in a soft house made wonton like skin) revived my taste buds with a burst of soup and tender filling. Braised fish with white wine sauce ($9.95) feature tender flounder. Giving the dish character, crunchy wood ear fungus compliments the soft fish. My least favorite dish was the rice cake – $5.95. Seemingly presented without care, chewy rice cakes are work-tossed with shredded pork and Napa cabbage.

The stew pork ($7.25) stole the show. Each thinly pork slice flaunts the dual textures of savory meat with a fatty cap. Hiding under the buttery pork, dried vegetables provide a slight savory note. The dark maple sauce brings the entire dish together. An order of fluffy white rich diffused the sweetness.
Having been here previously for brunch, the savory rice roll ($2.50) warms up the stomach. Resembling a sushi roll, sticky rice wraps around dried shredded pork and vegetables. The sweet soy bean milk ($1.25) makes a great breakfast drink. The savory soy bean milk is an acquired taste.

Dried vegetables, friend Chinese doughnut, along with a drizzle of chilli oil swim in the silky milk. Cut into triangular pizza slices and fried till golden brown, onion pancakes ($3.95) highlights the aroma of fried onion. Enriched in a dark sweet sauce, Shanghai style pan fried noodle (noodles stir fried with cabbage and shredded prok-$5.50) gives patrons a taste of chewy noodles that rounds out a dish.

While chef/owner Kam Yuen Lu is busy in the kitchen, wife Teresa Hai serves patrons in the front of the house. Hai said, “the most challenging part of owning a restaurant is finding local fresh ingredients.” Another dish I have yet to try but recommend is the pig’s knuckle which must be ordered one day in advance.

Restaurant Consultant.
Differentiation is the key success. With countless Chinese restaurants in the city, serving regional cuisine such as Shanghai food sets you apart from the pack.

Shanghai House
3641 Balboa Street
San Francisco, CA 94121

Mon-Fri: 11am -3:30, 5pm-9:30pm
Sat&Sun: 10:30am-3:30, 5pm-9:30pm
Closed on Tuesday
Tel: (415) 831-9288